Monday, January 10, 2011
Stir-Fry, Not Deep Fry!
1 1/2 tablespoons extra-virgin olive oil (or try sesame or peanut oils for a nutty flavor!)
2 cloves garlic, thinly sliced
2 cups shiitake mushrooms, sliced
2 cups broccolini florets and stems
1 red bell pepper, sliced
1 black radish, peeled and thinly sliced
2 cups sugar snap peas
2 whole carrots, shredded (break out that Swissmar peeler!)
crushed red pepper flakes
2-inch piece fresh ginger, peeled (scrape with fork to remove skin) and thinly sliced
1/4 cup peanuts, chopped
2 cups cooked brown rice
heat olive oil over medium-low heat in a large sautee pan. brown garlic in oil. turn up heat to medium, and brown mushrooms. add veggies, one at a time, to allow for browning and adding a pinch of salt with each addition. when veggies are tender and brown, flavor with crushed red pepper and ginger. form a hole in the center and crack two eggs into the hole, break the yolks, and scramble to cook through. now, stir it up! enjoy over brown rice, sprinkle with chopped peanuts and a bit of soy sauce. yum.